Q: My brother recently found a passion for cooking, but as far as I know, he only knows the basics we were both taught at home (basic preparation of proteins, rice, pasta, and chicken stock, and cooking three to four kinds of vegetables, etc.).
Q: My husband and I have been asked to put together a reception following an event at our church with light refreshments for 250 people. We are working with a fairly tight budget but I still want to make it a special event.
We are keeping it to finger foods, as people will be standing with their plates.
Q: My husband and I make shrimp for dinner around twice a week. I know the shrimp at the seafood counter is previously frozen anyway, but we prefer the taste to the freezer brands we've purchased in the past.
Q: I'm moving apartments and will lose my beloved gas stove for an electric cooktop. I've never used one before — what do I need to know before I start cooking on a cooktop? I often use cast iron skillets and my enameled Dutch oven. Is there any way to keep using them without damaging the surface?